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By HELEN W. SMITH
yrtinriw Agent, Bone Economic*
When fresh fruits are in season and plentiful many people like to use their extra fruit to make jam, jelly, marmalade, preserves, “butters” like applebutter and similar products.
Basically these products are alike; all of them are fruit preserved by means of sugar, and usually all are jellied to some extent. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the proportions of different ingredients and the method of cooking.
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